Recipes from Holly, Kerry and Lauren
Buttermilk spiced chicken (serves 4-6)
| Hawayji spice mix (make yourself or use a commercial version with similar ingredients): 1 teaspoons black peppercorns 3 teaspoons caraway seeds 1 teaspoons cardamom seeds (from pods) teaspoon ground turmeric |
700-800 g chicken thigh fillets 2 preserved lemon quarters 250ml buttermilk or plain yoghurt 3 teaspoons spice mix ½ cup chopped fresh dill plus extra for garnish |
To make spice mix:
Place all ingredients into a mortar and pestle or spice grinder and grind to a powder. Store in airtight jar.
1. Slash chicken fillets diagonally to allow more effective marinating.
2. Discard flesh and seeds from preserved lemon, rinse skin, pat dry and dice finely.
3. In a bowl combine buttermilk/yoghurt, preserved lemon, spice mix and dill and season to taste. Pour over the chicken, cover and refrigerate for a few hours or overnight.
4. Bake on a lined tray at ~200C for 40-45 minutes or until cooked through. Serve with extra dill and a Mediterranean salad.